Vegetable Lasagna with Butternut Béchamel

Cooking Light
Vegetable Lasagna with Butternut Béchamel Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Here's a sauce so good you'll want to eat it by the spoonful. Make a double batch, and stir into whole grains, drizzle over vegetables, or use as a sauce for lighter mac and cheese.

Serves 6 (serving size: 1 piece)


+ Add To Shopping List
3 cups cubed peeled butternut squash
1 cup plus 1 tablespoon organic vegetable broth, divided
1 cup fat-free milk
4 garlic cloves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of ground nutmeg
2 ounces cave-aged Gruyère cheese, shredded (about 1/2 cup)
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup), divided
1 tablespoon olive oil
1 small onion, chopped (about 3/4 cup)
1 pound sliced cremini mushrooms
1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups)
3 tablespoons pine nuts, toasted and chopped
Cooking spray
6 whole-wheat lasagna noodles (such as Bionaturae), cooked
3/4 cup part-skim ricotta cheese
1 ounce finely grated fresh Parmigiano-Reggiano cheese (about 1/4 cup)


Hands-on: 36 Minutes
Total: 1 Hour, 34 Minutes

1. Preheat oven to 375°.

2. Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium; simmer until squash is tender (about 20 minutes). Remove from heat.

3. Place squash mixture in a blender. Add salt, pepper, and nutmeg. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; add Gruyère cheese and 1.5 ounces mozzarella cheese, stirring until cheese melts and mixture is smooth.

4. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook 2 minutes or until chard wilts. Place chard mixture in a fine sieve; drain 5 minutes. Place chard mixture in a bowl. Add pine nuts; toss to combine.

5. Spread 1/2 cup squash sauce in bottom of a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of chard mixture. Dollop ricotta cheese on top of chard. Spread half of remaining sauce over top. Arrange 3 noodles over sauce. Top with remaining chard mixture; top with remaining sauce. Sprinkle evenly with remaining 1.5 ounces mozzarella cheese and Parmigiano-Reggiano cheese. Cover with foil coated with cooking spray. Bake at 375° for 35 minutes. Uncover and bake an additional 10 minutes or until bubbly.

6. Preheat broiler to high. (Keep lasagna in oven.)

7. Broil lasagna 3 minutes or until cheese is golden brown. Remove from oven; let stand 10 minutes.

Created date

January 2016

Nutritional Information

Calories 363
Fat 16.2 g
Satfat 6.3 g
Monofat 5.2 g
Polyfat 2.2 g
Protein 22 g
Carbohydrate 36 g
Fiber 7 g
Cholesterol 33 mg
Iron 3 mg
Sodium 584 mg
Calcium 444 mg
Sugars 7 g
Est. Added Sugars 0 g